Description

This Best Homemade Banana Pudding recipe features a creamy, custard-like pudding made with whole milk, heavy cream, and banana extract, layered with crunchy Nilla wafers, fresh banana slices, and a luscious cream cheese topping. Perfect for a crowd-pleasing dessert that chills overnight for rich flavor and smooth texture.

Ingredients

Scale

For the banana pudding:

2 cups whole milk
1 cup heavy whipping cream
1 tablespoon bourbon (optional)
5 large egg yolks
1 tablespoon vanilla bean paste
¼ cup cornstarch
½ cup caster sugar (or granulated sugar)
¼ cup salted butter, cut into cubes
1 tablespoon banana/banana cream extract

For the creamy topping:

8 ounces full-fat brick cream cheese, room temperature
8-ounce Cool Whip container, room temperature
½ cup sweetened condensed milk
1 tablespoon vanilla bean paste

For banana pudding assembly:

1 (11-ounce) box Nilla wafers
4 medium bananas, sliced into ½-inch thick slices
Fresh mint leaves, for garnish (optional)

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Instructions

Heat the dairy: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Let the mixture simmer until barely hot but not bubbling, about 7 minutes.
Prepare the egg mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and caster sugar until fully combined and paste-like in consistency.
Temper the eggs: Add a tablespoon of the hot milk mixture to the egg yolk mixture, stirring immediately to combine. Repeat this 2-3 more times to gently warm the eggs and prevent curdling.
Combine and thicken pudding: Remove the pan from heat (keep the heat on but turned off). Pour the tempered egg yolk mixture into the hot milk mixture while whisking constantly. Return the pan to medium heat and continue whisking until the pudding thickens, about 5 minutes.
Add butter and banana flavor: Remove from heat and stir in the cubed salted butter and banana or banana cream extract until the butter melts through completely.
Chill the pudding: Transfer pudding to an airtight container, cover the surface with plastic wrap to prevent skin formation, then cover with a lid. Refrigerate for at least 4 hours or overnight for best texture.
Prepare the creamy topping: In a large bowl, use an electric mixer to combine room temperature cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and well blended.
Assemble the banana pudding: In your chosen dish (large trifle dish, baking dish, or parfait glasses), layer pudding first, then Nilla wafers, creamy topping, and banana slices. Repeat layers to the top, finishing with creamy topping and Nilla wafer crumbs.
Final chill and garnish: Chill the assembled pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy your delicious homemade banana pudding!

Notes

For best results, chill the pudding overnight to develop rich flavor and proper texture.
Tempering the eggs is crucial to prevent scrambling while thickening the pudding.
You can substitute bourbon with rum or skip alcohol completely for a kid-friendly version.
If you prefer a smoother topping, whip the cream cheese and other topping ingredients longer until fluffy.
Use ripe but firm bananas to prevent mushiness in the layered pudding.
Cover pudding surface with plastic wrap directly to avoid skin formation as it cools.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 150 mg